MELON CAPRESE
SERVES 4
INGREDIENTS
½ rockmelon, peeled and sliced ½ honeydew melon, peeled and sliced 125g fresh mozzarella, torn
100g prosciutto
4 Tbsp green dressing (see recipe, left) Small handful fresh basil leaves
1 Arrange melon slices on individual plates or across a big platter if you are serving communally. Dot with pieces of mozzarella. Take lengths of prosciutto, scrunch them up into messy rolls and place around the plate.
2 Spoon over the green dressing and season generously with salt and pepper. Finish with a sprinkling of basil leaves.
MAKING CROSTINI Preheat your oven to 160°C. Slice a stale baguette or loaf of bread into slices around 5mm wide. Toss slices in a few generous glugs of olive oil and season with a little salt. Spread out on an oven tray and bake for 15-20 minutes until crisp and lightly golden. The crostini can be stored in an airtight container for up to 2 weeks.
TOMATO & BASIL CROSTINI Rub crostini with ½ garlic clove. In a bowl mix together quartered cherry tomatoes, shredded basil leaves and finely diced red onion. Add a splash of red wine vinegar and a dash of olive oil. Season with salt and pepper. Spoon tomato mixture plus some of the juices onto crostini and serve straight away.
SMASHED PEA, AVOCADO & FETA CROSTINI In a small bowl, roughly mash together ½ cup cooked peas, ½ cup cooked edamame beans, ½ avocado and 50g crumbled feta. Add zest and juice 1 lemon, ½ tsp toasted fennel seeds and plenty of salt and pepper to season. Taste and adjust seasoning if necessary. Top with pea tendrils and thin slices of radish for a pop of contrasting colour.
MARINATED COURGETTE & CREAM CHEESE CROSTINI Thinly ribbon lengths of courgette and place in a small bowl with zest and juice 1 lemon, plus salt and pepper to season. Slather your crostini with cream cheese, top with coils of courgette and garnish with finely sliced fresh mint.